Note: Je fais la recette sans la sauce. Le liquide de trempage des canneberges peut être remplacé par du bouillon de poulet réduit.
Ingredients
Cranberry Filled Pork Tenderloin:
- 4 pork chops, 1-inch thick
- Salt and freshly pepper
- Cranberry filling, recipe follows
- Cranberry sauce, recipe follows
- Olive oil
Garnish:
- Dried cranberries
- Toasted pine nuts
Directions
- Preheat oven to 400 degrees F.
- Cut a pocket into the side of each pork chop going 3/4 of the way through.
- Season chop with salt and pepper and stuff the pocket with the cranberry filling.
- Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides.
Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts
Sundried Cranberry Filling:
- 1 cup sundried cranberries
- 2 tablespoons pinenuts, toasted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon brown sugar
- 1 teaspoon cascabel chile powder
- Salt
Directions
- Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.
- Drain and reserve soaking liquid.
- Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.
Chicken-Cranberry Sauce:
- 4 cups homemade chicken stock
- 1/4 cup white wine
- 1/4 cup red wine
- 1/4 cup cranberry juice
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 1 tablespoon chipotle puree
Directions
- Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.
- Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.